Barnet Sugar Cakes
About the bake
These delicious Barnet Sugar Cakes are like large biscuits and have a lovely golden iced topping. These biscuits have the added twist of white wine or sherry, which brings out the fruity currants.
Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a baking sheet.
Sift the flour into a bowl and rub the butter into the flour until it resembles coarse breadcrumbs, alternatively use a food processor.
Stir through the sugar, currants and nutmeg.
Mix together the cream, yolk, and wine and gradually add to the flour mixture, bringing together to form a soft dough.
On a lightly floured surface roll out the dough to 0.5cm thickness and cut out rounds using a 7 1/2cm plain cutter.
Place on lined baking sheets and bake in the oven for 10 minutes until golden and cool on a cooling rack.
When cool dust each with a little icing sugar and mix the icing sugar with 2 teaspoons of water. Either pipe or drizzle with a spoon over the biscuits. Allow to set before serving.
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.